Posts Tagged ‘ginger’

Green Onion Oil/Ginger Scallion Recipe

Note: green onions are also known as scallions and spring onions.

I find that cooking green onions changes the flavour immensely. Heat and oil mellows out the onions causing them to become much more aromatic and fragrant, just like how regular raw onions have a distinctly different taste than cooked ones.

green onion oil

I played around with Chang’s Ginger Scallion recipe a bit before I figured out what I liked. It’s quite a different flavour than Chang’s. Here’s my recipe:

Green Onion Oil Recipe

Ingredients

1 big bunch of green onions finely sliced
3 tablespoons of ginger finely minced
1 tablespoon each of finely minced garlic and shallots

1/4 cup grapeseed or other neutral oil
splash of sesame seed oil

salt to taste

Directions

Heat up the grapeseed oil in a saucepan over high heat until the oil is shimmery and hot, but not smoking. Add the green onions, ginger, garlic and shallots at once, but be careful, the oil will bubble and splatter. The onions will sizzle and wilt almost immediately and turn a bright green. Take the pan off the heat and stir the sauce with a wooden spoon. Add a splash of sesame seed oil and salt to taste. Toss with your favourite noodles, hoisin and sriracha.

The green onion oil will keep in the fridge for a couple of days, but it’ll lose that vibrant green colour. My favourite use for it? Hainanese chicken rice. But that’s another post.

shallot, garlic, ginger and green onions

minced ginger, garlic and shallots; sliced green onions

shimmery and hot grapeseed oil

vibrant green onion oil

green onion noodles with sriracha and hoisin

yum, noodles!

Ginger Scallion Sauce with Noodles

Update: I created my own green onion oil/ginger scallion sauce recipe!

green onions and ginger

The Ginger Scallion Sauce is very likely the easiest recipe in the book, but maybe I’m getting too into Momofuku’s multi-step recipes because I was a bit disappointed. The sauce was lacking flavour and had too much of a raw taste.

momofuku ginger scallion sauce

I’ve actually had the ginger scallion sauce with the Momofuku fried chicken and it tasted distinctly different. I didn’t wait the requisite 15-20 minutes for the sauce to rest, so that could possibly be the reason why the flavours didn’t meld and the onions tasted so raw.

ginger scallion sauce for 2

Looking my version of the sauce and a photo of the Momofuku sauce, I can see that they look pretty different. The Momofuku sauce has more oil and is a bit more brown, maybe due to more soy sauce. I remember the sauce being addictive when I was eating it so I was really looking forward to having it tossed with noodles, but it just wasn’t what I was expecting.

ginger scallion sauce on noodles

Scallions, ginger, oil, soy sauce, sherry vinegar and salt are stirred together. The ratio of scallion to ginger to oil is about 10:2:1. The sauce gets better as you let it sit, so while you’re waiting, you can prepare your noodle toppings. I did quick-picked cucumbers, bamboo shoots and soy sauce pickled mushrooms.

pickled shiitakes

The sauce tossed with noodles was delicious, but it was lacking something. Hoisin sauce? Chang does say that you can add it, so I did, and it was better. Mike topped his with sriracha and that made it taste even better, but there was still something missing.

ginger scallion sauce noodles, quick pickled cucumbers, pickled shiitakes, bamboo shoots

It’s a bold statment to say “ginger scallion sauce is one of the greatest sauces or condiments ever.” And maybe if I was eating Chang-made sauce I would agree, but for me, I think this recipe needs some tweaking for it one of my favourite sauces.

close up for ginger scallion noodles